| 摘要 |
IMPROVED STARCH FOR INSTANT PUDDINGS A pregelatinized starch product suitable for use in instant puddings is prepared by a process which comprises drum drying a slurry containing an ungelatinized starch in water with a protein and an emulsifier. Preferably the protein is sodium caseinate and the emulsifier is polysorbate 60. The resultant starch is especially suited for instant pudding in that it possesses an excellent texture, creaminess, and mouth release effect, but without the necessity of any chemical modification of the starch molecule. |
